Calories in boiled haricot beans: 95 kcal

Q: How many calories are in a portion of haricot beans?

A typical portion (80 g, a portion of cooked beans) gives 76 kcal. Per 100 g the figure is 95 kcal.

Q: Is haricot beans high in manganese?

Yes. Beans, haricot, whole, dried, boiled in unsalted water have 0.7 mg manganese per 100 g, 35 % of the NRV, above the 30 % threshold for a “high in” claim.

Q: Does boiling change the vitamin B6 in haricot beans?

Yes. Per 100 g, vitamin B6 goes from 0.56 mg raw to 0.12 mg boiled. Part of that is the vitamin or mineral itself changing, part is the change in water content.

Q: Which vitamins and minerals do haricot beans have most of?

By share of the daily reference intake: manganese (0.7 mg, 35 %), iron (2.5 mg, 18 %) and phosphorus (120 mg, 17 %) per 100 g.

What’s in an 80 g portion

More than half of a portion is water, which is why the calories stay low. What is left is mostly carbohydrate.

0.4 gFat

5.3 gProtein

13.8 gCarbohydrate

4.9 gFibre

55.7 gWater

0.4 gFat
5.3 gProtein
13.8 gCarbohydrate
4.9 gFibre
55.7 gWater

Below average for beans and lentils

Haricot beans are 95 kcal per 100 g. The 65 beans and lentils in this database average 154.

Haricot beans95

Beans and lentils average154

Low in sugar, almost no salt

Low sugars and very low salt by UK labelling rules, per 100 g.

Sugars, per portion0.64 g

Salt, per portion0.03 g

Vitamins and minerals in haricot beans

One of the 18 reach the “high in” level: manganese.

28 %

Manganese

0.56 mg in an 80 g portion

26th of 62 beans and lentils

Manganese contributes to normal energy-yielding metabolism, to the maintenance of normal bones and to the protection of cells from oxidative stress.

Iron2 mg14 %

Phosphorus96 mg14 %

Potassium256 mg13 %

Copper0.11 mg11 %

Magnesium36 mg9.6 %

Only a trace

Vitamin A
Vitamin C

None recorded

Vitamin D
Vitamin B12

Show all 18 with amounts

Manganese0.56 mg, 28 %

Iron2 mg, 14 %

Phosphorus96 mg, 14 %

Potassium256 mg, 13 %

Copper0.11 mg, 11 %

Magnesium36 mg, 9.6 %

Niacin (vitamin B3)1.4 mg, 8.5 %

Zinc0.8 mg, 8 %

Thiamin (vitamin B1)0.08 mg, 7.3 %

Vitamin B60.1 mg, 6.9 %

Calcium52 mg, 6.5 %

Selenium0.0032 mg, 5.8 %

Riboflavin (vitamin B2)0.03 mg, 2.3 %

Pantothenic acid (vitamin B5)0.14 mg, 2.3 %

Vitamin E0.06 mg, <1 %

Chloride0.8 mg, <1 %

Vitamin Dnone recorded

Vitamin B12none recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What haricot beans don’t give you. And where to find it.

No recorded vitamin D, vitamin C or vitamin A.

Vitamin D

0mgin haricot beans

Find it inBloater, grilled500 % per 100 g

Vitamin C

Tracein haricot beans

Find it inCherries, West Indian2150 % per 100 g

Vitamin A

Tracein haricot beans

Find it inLiver, calf, fried3152 % per 100 g

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Haricot beans against other beans and lentils

Per 100 g, beans (butter, dried, raw) have the most manganese in this comparison, followed by beans (mung, dahl, dried, raw) and haricot beans.

1.7mg

1mg

0.7mg

0.4mg

0.3mg

Beans, butter, dried, raw+1 mg

Beans, mung, dahl, dried, raw+0.3 mg

Beans, haricot, whole, dried, boiled in unsalted waterthis page

Black gram, urad gram, whole, dried, boiled−0.3 mg

Beans, green, boiled−0.3 mg

Beans, pigeon peas, dahl, dried, boiled−0.4 mg

All values per 100 g, from the same dataset. Differences are against haricot beans.

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Questions about haricot beans

The questions people ask about haricot beans, answered from the dataset.

How many calories are in a portion of haricot beans?

A typical portion (80 g, a portion of cooked beans) gives 76 kcal. Per 100 g the figure is 95 kcal.

Is haricot beans high in manganese?

Yes. Beans, haricot, whole, dried, boiled in unsalted water have 0.7 mg manganese per 100 g, 35 % of the NRV, above the 30 % threshold for a “high in” claim.

Does boiling change the vitamin B6 in haricot beans?

Yes. Per 100 g, vitamin B6 goes from 0.56 mg raw to 0.12 mg boiled. Part of that is the vitamin or mineral itself changing, part is the change in water content.

Which vitamins and minerals do haricot beans have most of?

By share of the daily reference intake: manganese (0.7 mg, 35 %), iron (2.5 mg, 18 %) and phosphorus (120 mg, 17 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-087, Beans, haricot, whole, dried, boiled in unsalted water, published by Public Health England under the Open Government Licence v3.0. Main data references: MW4, 1978. Values revised for Vegetables, Herbs and Spices Supplement, 1991. Values are per 100 g of the edible part; a portion is 80 g, a portion of cooked beans, the usual UK portion for beans and lentils. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 65 beans and lentils kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: White Beans). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.